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Pan-seared Seabass with Fluffy Saffron Rice

Savor the elegance of Pan-seared Seabass with Saffron-infused Rice, and fresh tomato salsa.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Measuring jug | Salt | Black pepper | Frying pan | Oil | Chopping board | Knife | Blender

Cooking Instructions


Step 5 : Make the Salsa

Place them in the blender, add tomato paste, and season with black pepper and salt, and blend.

380 ml Water
20 ml Home Made Saffron Vegetable Stock
180 g Basmati Rice
320 g Seabass Fillet
10 g Butter
40 g Lime
350 g Fresh Tomato
120 g Red Onion
15 g Coriander Leaves
20 g Jalapeno Peppers
30 g Tomato Paste
8 g Whole Almonds


Dairy, Fish, Nuts

Step 1 : Cook the Rice

Rinse the rice under running water until clear. Boil salted water in a pot, add the rice and saffron vegetable stock, cook uncovered for 1 minute, then cover and simmer on low for 12 minutes. Remove from heat and let it sit.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Fish

Heat oil in a non-stick pan over medium heat, cook the seabass skin-side down for 4 minutes until crispy, flip and cook for another 3 minutes. Off the heat, add butter and a squeeze of lime juice, tossing until absorbed.

Step 2 : Prep the Fish

Season the seabass with salt and pepper.

Step 4 : Prep the Ingredients

Halve the onion, peel, and finely chop. Roughly chop the tomato and jalapeno peppers. Crush the garlic and peel. Pick the coriander leaves. (Keep some for garnish)

Step 6 : Serve and Enjoy!

Serve the seabass over saffron rice, garnished with toasted crushed almonds, and tomato salsa and garnished with coriander leaves.


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